Instructions: For Ice Cream Balls: With ice cream scoop, scoop out 4 to 5 balls of ice cream. Place ice cream balls on a tray lined with waxed paper. Return to freezer. Mix cornflake crumbs, coconut flakes (optional), cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated ball in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil to 350 degrees F. Place 1 frozen ice cream ball in fryer basket or in a very deep frying pan, and with perforated spoon lower into hot oil for one minute.

Immediately remove and place in dessert dish. Drizzle with honey and top with a dollop of whipped cream. Repeat this process with remaining ice cream balls, one at a time. Ice cream balls will be crunchy on outside and just beginning to melt inside. Serve immediately.

Makes 4 to 5 servings

Note: you will need a very deep frying pan, or an electric deep fryer to deep fry the ice cream balls in.